Asian Pork Tenderloin With Spicy Asian Cole Slaw Recipes

Steps:

• Turn on an 8-quart multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to preheat.
• Combine paprika, salt, ground ginger, and white pepper in a small bowl. Rub tenderloins on all sides with the mixture.
• Combine chicken broth, soy sauce, and rice vinegar in a separate bowl; you should have 2 cups, the recommended amount of cooking liquid in an 8-quart pot. Check your owner's manual for recommended liquid amount for other sizes and adjust accordingly.
• Pour avocado oil into the Instant Pot® and heat until shimmering. Add tenderloins to brown, about 2 minutes per side. Remove tenderloins to a plate, add liquid mixture to the pot, and scrape the browned bits from the bottom of the pot, stirring all together. Turn off Saute function.
• Place a rack or trivet into the Instant Pot® and place tenderloins on the rack. Close and lock the lid and set vent to Sealing. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Let pork cook until internal temperature reaches 135 to 140 degrees F (57 to 60 degrees C). Place tenderloins on a cutting board and cover with foil to rest while you make the glaze. Internal temperature should rise to 145 degrees F (63 degrees C). Remove about 3 tablespoons of cooking liquid and set aside.
• Select Saute function and bring remaining cooking liquid in the pot to a boil. Allow to reduce to about 1 cup, 3 to 10 minutes, depending on how much liquid was used for the size of the pot. Add preserves, sambal oelek, grated ginger, garlic, and sesame oil; cook for about 2 minutes.
• Create a slurry of the reserved 3 tablespoons cooking liquid and cornstarch in a small bowl. Continue cooking on the Saute function and add the slurry, stirring constantly until the liquid comes to a boil and thickens slightly. Pour glaze carefully into a container.
• Slice the pork, drizzle with glaze, sprinkle with sesame seeds, and garnish with cilantro. Serve warm with additional glaze for dipping, if desired.

Steps:

• To make slaw: Toss the cabbage, carrots, red bell pepper and half of the scallions with the dressing. Let sit for 15 minutes, toss again and transfer to a large serving platter.
• For pork: Mix together marinade ingredients (listed with pork). Toss the pork with 1/2 C of the sauce. Reserve the rest. Marinate for up to 2 hours in the refrigerator or 25 minutes at room temperature.
• Heat 2 T canola oil in a heavy 12" skillet over a med-high flame until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade and add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through, about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 T canola oil and cook the remaining medallions in the same manner. Top the slaw with the remaining pork and pour the reserved sauce on top. Serve immediately, sprinkled with the rest of the sliced scallions, and your choice of garnish.

Steps:

• Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour.
• Preheat the oven to 400 degrees F.
• Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the grill and let rest for 5 minutes.
• In a large saute pan over high heat, add sesame oil and heat. Add the snow peas and stir-fry for 3 minutes. Add the sesame seeds and toss well. Add the lemon juice and zest and season with salt and pepper. Garnish with parsley.

Steps:

• Position a rack closest to broiler and preheat to high.
• Brush tenderloins with oil and rub all over with five spice. Season with salt and pepper to taste. Lay pork on a broiler pan and, broil turning once, until golden and an instant read thermometer, inserted into the thickest part of meat registers about 150 degrees F. Set meat aside for 5 minutes before slicing about 1/3-inch thick.
• Whisk vinegar with soy sauce, mirin, lime juice, and ginger in a medium bowl. Gradually whisk in peanut and sesame oils. Toss cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup vinaigrette. Grate apple (with skin but not seeds) directly into slaw, and toss again. Season, to taste, with salt and pepper.
• Slice pork and divide among 4 plates and garnish with some slaw and drizzle with remaining vinaigrette. Serve.

Steps:

• For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
• Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
• Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
• For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
• For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
• For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

Steps:

• Trim fat from pork, and remove membrane on tenderloins using sharp knife.
• Cut meat into 6x1 1/2" chunks to facilitate marinating.
• Blend all ingredients to prepare marinade (may be refrigerated for later use) about 1 1/4 cup marinade in plastic bag or sealed container for 4-6 hrs., or overnight.
• Remove pork from marinade (reserve for basting) and arrange on single layer on rack over foil lined pan.
• Bake uncovered in a 350°F oven, for 30 minutes.
• Turn, and bake for additional 30-45 mins., brushing occasionally with reserved marinade.
• Cut in thin slices, and serve hot or cold.

Steps:

• Preheat oven to 425 degrees.
• Remove all visible fat from pork; place in a shallow baking pan.
• In a small bowl, whisk together remaining ingredients except sesame seeds and onions.
• Brush honey mixture over pork; sprinkle with sesame seeds.
• Bake uncovered for 45 minutes (or until meat thermometer reads 160 degrees F).
• To serve, slice thinly and garnish with green onions.

Steps:

• Pour into a medium bowl the soy sauce, sesame oil, and Worcestershire sauce. Then whisk in brown sugar, green onions, garlic, chile paste, and pepper. Place the tenderloin in a shallow dish. Pour sauce over tenderloin, turning the meat a few times to coat. Cover dish, and refrigerate at least 8 hours.
• Preheat oven to 450 degrees F (230 degrees C). Transfer pork with marinade into an aluminum foil-lined baking pan.
• Roast in a preheated oven 25 to 30 minutes. Remove, and let stand 5 to 10 minutes before carving.